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Turmeric Black Pepper Chicken

Get ready for the next meal on your dinner rotation! Mouthwatering turmeric black pepper chicken cooks in one pan in less than 20 minutes, leaving plenty of time to prepare your sides. Plus, it’s low carb and perfect for meal prep!

Turmeric Black Pepper Chicken on a plate with vegetables.

Why You’ll Love This Recipe

  • The chicken is an easy weeknight dinner, ready and on the table in 20 minutes!
  • You can easily make the chicken dish using simple pantry ingredients.
  • Packed with flavor – the turmeric black pepper is a protein the whole family will enjoy. 
  • The combination of turmeric and black pepper has a ton of health benefits

Ingredients You’ll Need

  • Olive Oil: Sear the chicken thighs in olive oil.
  • Spices: Generously season the chicken thighs with kosher salt, black pepper, and ground turmeric powder for maximum flavor.
  • Chicken Thighs: I use bone-in and skin-on chicken thighs for this recipe. If you prefer using boneless chicken thighs, reduce the cooking time; the safe temperature for chicken is 165℉ (73℃).
  • Garlic: I suggest using two garlic cloves, but measure with your heart.
  • Butter: Use butter to scrape up any stuck-on bits and spoon the garlic over the chicken to seal in the flavor and umami.

Additions and Substitutions

  • Replace olive oil with ghee or another oil like avocado oil or vegetable oil.

Tools Used to Make This Recipe

All you need to prepare the quick weeknight meal is a pair of tongs, small bowl, and a heavy-bottomed pan like a cast iron skillet or stainless steel saute pan. And while the chicken cooks, you have plenty of time to prepare your sides.

How to Make Turmeric Black Pepper Chicken

The full recipe with measurements is in the recipe card below.

Step 1: Warm the olive oil in a heavy-bottomed cast-iron skillet over medium heat.

Oil in a cast iron pan.

Step 2: Meanwhile, add salt, black pepper, and ground turmeric to a small bowl.

Spices in a small bowl.

Step 3: Pat dry the chicken thighs with a towel and coat them with the spices.

Seasoned chicken thighs.

Step 4: When the oil is shimmering, use tongs to place the chicken thighs in the pan skin side down and cook for 7 minutes.

Chicken thighs searing in a pan.

Step 5: Flip and cook for 8-10 minutes with the lid on until the chicken reaches an internal temperature of 165℉ (73℃).

Chicken searing in a pan.

Step 6: Reduce the heat to medium-low, and add the garlic and butter. Sauté for 1 minute to loosen up any stuck-on bits in the bottom of the pan. Move the chicken to one side, tilt the pan, and use a spoon to spoon the mixture over the chicken.

Spooning butter over the chicken.

Tips for Making The Best Turmeric Black Pepper Chicken

  • Pat dry the chicken to achieve a nice, crispy golden brown skin.
  • Use tongs to place the chicken thighs in the pan away from you to prevent oil from splattering.
  • Basting the chicken thighs with garlic-infused butter distributes the garlic flavor evenly throughout the meat, resulting in juicy and delicious chicken.

If you enjoy this meal, try one of these dinner recipes!  

Turmeric Black Pepper Chicken on a plate with vegetables.

Serving Suggestions

While the juicy tender chicken tastes great on its own, pair it with your favorite sides to make it a complete meal. Here are some recommendations: 

What to do with the Leftovers

  • Refrigerate: Store the leftovers in an airtight container for 3-4 days.
  • Freeze: Let the chicken cool and transfer it to a freezer-safe container or bag. Turmeric black pepper chicken freezes for up to 2-3 months.
  • Thaw: Defrost the chicken in the fridge overnight.
  • Reheat: Warm the leftover chicken in the oven at 400°F (204°C) for 15 minutes.

Frequently Asked Questions

What does black pepper do to turmeric?

Black pepper makes the active compounds in turmeric much more absorbable and usable by the body. Adding just a small amount of black pepper vastly amplifies the anti-inflammatory benefits of turmeric.

More Chicken Recipes:

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Turmeric Black Pepper Chicken on a plate with vegetables.

Turmeric Black Pepper Chicken

Tressa Jamil
Enjoy pan-seared turmeric black pepper chicken! The chicken thighs cook in one pan for 20 minutes, leaving plenty of time to prepare your sides.
5 from 2 votes
Prep Time 3 minutes
Cook Time 17 minutes
Total Time 20 minutes
Course Dinner, Main Course
Cuisine American
Servings 4 Servings
Calories 403 kcal
Ingredients
  
  • 1 tablespoon olive oil
  • 2 teaspoons kosher salt
  • 2 teaspoons black pepper, coarse ground
  • ½ teaspoon turmeric powder
  • 4 chicken thighs, bone-in and skin-on
  • 2 garlic cloves, finely minced
  • 2 tablespoons butter
Instructions
 
  • Warm the olive oil in a heavy-bottomed cast-iron skillet over medium heat.
  • Meanwhile, add salt, black pepper, and ground turmeric to a small bowl.
  • Pat dry the chicken thighs with a towel and coat them with the spices.
  • When the oil is shimmering, use tongs to place the chicken thighs in the pan skin side down and cook for 7 minutes. Flip and cook for 8-10 minutes with the lid on until the chicken reaches an internal temperature of 165℉ (73℃).
  • Reduce the heat to medium-low, and add the garlic and butter. Sauté for 1 minute to loosen up any stuck-on bits in the bottom of the pan. Move the chicken to one side, tilt the pan, and use a spoon to spoon the mixture over the chicken.
Notes
Expert Tips: 
  • Pat dry the chicken to achieve a nice, crispy golden brown skin.
  • Use tongs to place the chicken thighs in the pan away from you to prevent oil from splattering.
  • Basting the chicken thighs with garlic-infused butter distributes the garlic flavor evenly throughout the meat, resulting in juicy and delicious chicken.
Nutrition Disclosure:
  • The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.
Nutrition
Serving: 1 Serving | Calories: 403 kcal | Carbohydrates: 2 g | Protein: 24 g | Fat: 33 g | Saturated Fat: 11 g | Polyunsaturated Fat: 6 g | Monounsaturated Fat: 14 g | Cholesterol: 157 mg | Sodium: 1320 mg | Potassium: 324 mg | Vitamin A: 293 IU | Vitamin C: 1 mg | Calcium: 22 mg | Iron: 1 mg
Did you make this recipe? Let me know how it turned out for you! Leave a comment below and follow @thejamilghar or tag #thejamilghar on Instagram!
5 from 2 votes (2 ratings without comment)
Recipe Rating